1. In a 3-4 qt crock pot, combine potatoes, onion, celery, carrot, garlic and pepper; stir gently to mix. Pour broth and beer over vegetable. 2. Cover and cook on low for 6-8 hours. 3. About 10 minutes before serving coarsely mash vegetables with potato masker or fork. Add cheese and whipping cream; stir until cheese is melted. Cover; cook an additional 5 minutes or until thoroughly heated. Top with croutons. 4. Rye Croutons: 5. arrange a single layer of cubed rye bread on a cookie sheet. Toast them in a 350 oven for 15-20 minutes until the croutons are golden and dry. ---------------------------------------------------------------------------
Nutrition
Ingredients
